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S'està carregant… Larousse Gastronomique (1938)de Prosper Montagné, Librarie Larousse
   No hi ha cap discussió a Converses sobre aquesta obra.  zedejose | Dec 17, 2020 |  Originally published under the title Noveu Larousse Gastronomique.Third impression 1979. (  ) vonFeigenblatt | Apr 19, 2020 | The first English language edition of the world authority on food, wine and cooking. Asko_Tolonen | Dec 11, 2017 | The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. (Amazon) Asko_Tolonen | Jul 20, 2017 | Slightly clunky translation of a book that's stuffy, old-fashioned, and very very French. Recommended as a fun cultural artefact, or as a reference when deciphering older French recipes. (That's for the 1986 edition, anyway. I hear rumours that later editions grudgingly admit the existence of lesser cuisines practised in countries that have the misfortune not to be France.) shevek | Jan 18, 2016 | Sense ressenyes | afegeix-hi una ressenya
This cookery encyclopedia is known for its authoritative and comprehensive account of the culinary world, past and present. It covers ingredients and cooking styles in history, advice on appliances, recipes and developments in nutrition. No s'han trobat descripcions de biblioteca. |
 Google Books — S'està carregant…Cobertes popularsValoracióMitjana: (4.37)
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Much like the The Silver Spoon (but even heavier) it's an impossibly complete and exhaustive encyclopædia of everything related to cooking, and the level at which you cook doesn't really matter, as even the simplest of concepts (and also the most complex one) is explained. (